Linguine With Pesto Pine Nuts Recipe 415

PESTO WITH LINGUINI

Pesto with Linguini image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

LINGUINE WITH PESTO & PINE NUTS RECIPE - (4.1/5)

Linguine with Pesto & Pine nuts Recipe - (4.1/5) image

Provided by lisaS

Number Of Ingredients 7

Ingredients

minced garlic to taste
1 large yellow onion chopped
1 jar classico traditional basil pesto
1 box linguine
pine nuts-use as much or as little as you like
salt and pepper to taste
olive oil

Steps:

chop onion and garlic and saute with olive oil until onions are soft. add jar of pesto sauce. simmer on medium low to heat for a few minutes,stirring on occasion ad set aside. boil pasta,al dente. drain pasta and pour back into pot add pesto sauce and mix well,add pine nuts and toss serve with Parmesan cheese if you like

LINGUINE AL PESTO (LINGUINE WITH PESTO SAUCE AND POTATO)

Linguine al Pesto (Linguine with Pesto Sauce and Potato) image

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound fresh or dried linguine
1 boiling potato, peeled and cubed
1 cup pesto (see below)
3 tablespoons unsalted butter
1 cup grated Parmesan cheese, for serving
Freshly ground black pepper, for serving
2 cloves garlic
3/4 cups pine nuts
Salt
Leaves fromo 1 bunch basil, about 1/4 pound, well washed and dried
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese
1/2 cup grated hard pecorino cheese

Steps:

When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.

PASTA WITH PESTO AND PINE NUTS

Pasta With Pesto and Pine Nuts image

Make and share this Pasta With Pesto and Pine Nuts recipe from Food.com.

Provided by Danny Beason

Categories Lunch/Snacks

Time 32m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

2 (16 ounce) boxes bow tie pasta
1 1/4 cups mayonnaise
1 1/2 cups frozen baby peas
1 (8 ounce) container of prepared pesto sauce
1/4 cup olive oil
1/2 grated parmesan cheese
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground pepper

Steps:

Cook bowtie pasts in a large pot of salted water for 10-12 minutes, until al dente.
Drain and toss into a bowl with the olive oil.
Cool to room temperature.
When pasta has cooled, add the pesto, then add the parmesan cheese, peas, pine nuts, salt, and pepper.
Mix well, season to taste and serve at room temperature.
You can also add grilled chicken and serve as a main course.

Nutrition Facts : Calories 5607.8, Fat 224.3, SaturatedFat 35, Cholesterol 842.5, Sodium 3601.7, Carbohydrate 758.5, Fiber 43.3, Sugar 49.9, Protein 149.9

LITTLE ITALY LINGUINE WITH CHICKEN, PESTO AND PINE NUTS

Little Italy Linguine With Chicken, Pesto and Pine Nuts image

Make and share this Little Italy Linguine With Chicken, Pesto and Pine Nuts recipe from Food.com.

Provided by ButterflyVioletta

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces chicken stock
2 ounces parmesan cheese
1/2 teaspoon basil
1/2 teaspoon parsley
12 ounces linguine
1 teaspoon fresh lemon
1 ounce butter
2 ounces pesto sauce
7 ounces chicken breasts
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sage
1 teaspoon olive oil

Steps:

Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
Remove from oven and let cool. Pull it into small strips.
Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.

Nutrition Facts : Calories 363.9, Fat 11.7, SaturatedFat 5.3, Cholesterol 40.8, Sodium 249.6, Carbohydrate 44.4, Fiber 1.9, Sugar 1.7, Protein 19

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